Grenadine

This concentrate of pomegranate and sugar is just one of many ways fruits can be turned into refreshing cordial or sherbet drinks. Grenadine is often used as a cocktail ingredient (such as in the classic rum-based el presidente), but can also be enjoyed simply over ice with sparkling water, or added to lemonade for a burst of additional colour and flavour.

Ingredients

Method

To release the juicy pomegranate arils (both the seeds and red pulp), cut around each pomegranate’s equator. Give each half a squeeze over a large bowl. You will hear the crack of the arils loosening. Firmly hit the back of the pomegranate halves with a wooden spoon to knock the arils into the bowl. Some might need a helping tease to come out. Remove any bits of membrane.

Whizz the pomegranate seeds and pulp in a blender until smooth. Strain through a sieve—you should have approx 250ml juice. Transfer to a pan. Add the sugar and a quarter of a tsp fine salt, then gently heat for a few mins—just until the sugar and salt have dissolved. Leave to cool, then add the vodka (if using) and a few drops of rosewater. Keep in a sterilised, airtight bottle in the fridge.